Chicken Cutlets with Spring Green Salad

Full of springtime goodies, this low-cal dish packs in 35 grams of heart-healthy protein with chicken and soy beans. If watercress or arugula proves too peppery for your taste, try spinach instead.

Total Time: 0:20

Prep: 0:10

Level:
Easy

Serves:
4

Ingredients

3 tbsp. olive oil

8 small chicken cutlets (about 1 1/2 lb)

Kosher salt and pepper

1 tbsp. white wine vinegar

2 bunch watercress or arugula

6 radishes

1 c. frozen edamame

½ small red onion

Directions

Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Working in two batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side (adding more oil to the skillet if needed); transfer to plates.

In a large bowl, whisk together the vinegar, the remaining 2 Tbsp oil and 1/2 tsp each salt and pepper. Add the watercress, radishes, edamame and onion and toss to combine. Serve with the chicken.